I made it last year and LOVED it, and would love to make it the same way again but I misplaced the recipe. Popular Brown Paper Flooring Follow-Up: How Are They 4 Years Later? Hope second time’s the charm! This makes about 1 cup of sauce. Attempting to mess with one of our family’s favorite once-or-twice-a-year-recipes (and a memory-maker, with our annual apple tasting) came with a couple of rules, though: So I cut the sugar and honey in half. More than just my family eats all of this when I make it – I don’t think they’re chowing down on it because they’re being nice. * Cook 15 to 20 minutes, stirring constantly, or until candy ⦠Thanks in advance! I haven’t tried that, Callie, though it does harden when refrigerated. how amazing, i had to read this twice to get the gist of ‘do not open can’ had to laugh! I have made many caramel sauces in the past with success but this was awful. I bought the stuff from the store because I thought you couldn’t make anything for schools (we were new here, I guess it’s not such a big deal in rural schools- there were homemade pies!) I brought it to a boil and stirred constantly (and immediately scorched a little and got brown bits) and continued to slow boil for the 5-10 min. If it didn’t, we weren’t going to suffer through yuckiness just to have less sugar – because, sheesh, it’s only a once-a-year thing. How to Make A French-Style Bench From Old Chairs, How To Freeze Green Beans The Easy Way Without Blanching, Perfectly Salted DIY Roasted Almonds (seriously the BEST), Roasted Cabbage Wedges Recipe with Onion Dijon Sauce, Since it is a special treat, it had to taste. We’ve successfully kept it for a week before it was gone, Karen – I have no idea how long it would last without it being eaten first, though, ha! It’s when our family holds our yearly apple tasting that gets better every year as more and more apple varieties are available in stores and markets. Turns out great every time! It’s worth it! 1. ð I hope you enjoy the recipe!! One of our family’s favorite traditions that developed at our house after making this recipe is our annual Fall Apple Tasting Night. We’ve invited guests to our tastings, too, and it’s really fun for a group! ð. We used the honey and brown sugar and my boys ate it right up. As some of you know, I’ve been experimenting with using less sugar in many of our tried and true recipes as we work to cut down on sugar in our diet. Would you mind reposting the original recipe? Beautiful texture, so creamy and rich. I would like to think all the other posters genuinely liked it, but part of the problem with todayâs society is nobody wants to be honest. Serve with sliced, cored apples (this recipe is enough for about 6 medium). Just a few ingredients are required, but dark brown sugar and sweetened condensed milk make this recipe a crowd pleaser at any get together. I think this is typical of any recipe. 3. Stir regularly and cook until the mixture beings to boil. In a heavy saucepan combine sugar, syrup, and butter over medium heat. Remove the label from a sweetened condensed milk can and place it in the center of a pan. Burned bits at the beginning can also contribute to this. I know candy-making is trickier than baking, but where did I go wrong? Ha, ha – you’re right about the work out, Brooklyn. Update: Looks like I was using the “Updated” version of this recipe with 1/2 c brown sugar and 1/4 c honey. Hmmm, I don’t know, Teri – I’d think working in a larger batch would cause it to scorch more, since that’s an issue with it sometimes at this size. Combine brown sugar, butter, light corn syrup, and salt in a medium sauce pan and cook for a few minutes. 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